June 23, 1955 Old Fashioned Macaroni Salad, Hamettes, Horseradish Sauce, Strawberry Fluff Freeze, Best-Ever Coffee Cake, A Low Calorie Tomato Juice Dressing

Old Fashioned Macaroni Salad

"In modern guise"

1 pkg. Bravo 60-second Macaroni
1 1/2 c. sliced celery
1/2 c. cut-up geen onions
`/4 c. sliced radishes
2 T. snipped parsley
1 c. mayonnaise
1 T. vinegar
2 t. mustard
1/2 t. celery seeds
1 1/2 t. salt
Dash pepper

 For garnishing: hard cooked eggs, tomatoes, and lettuce.

Cook macaroni according to directions on package, chill. Combine all ingredients except those for garnishing. Chill thoroughly before serving.

For a picnic supper serve "Hamettes" with macaroni salad.

Hamettes

1 pound ground smoked ham
1/2 pound ground pork
1 1/2 c. soft bread crumbs
1 egg, well beaten
1/2 t. dry mustard
1/4 c. dry mustard
1 t. prepared mustard

Combine ham, pork, bread crumbs, egg and dry mustard, mix well. Fill medium muffin pans, round tops meat-loaf fashion. Combine brown sugar and prepared mustard, spread over tops of meat. Set in shallow pan or piece of aluminum foil to catch drippings. Bake at 350 degrees for 45 minutes. Serve with Horseradish Sauce. 6 servings.

Horseradish Sauce

1/2 c. heavy cream
1/2 t. salt
3 T. well drained horseradish

Whip cream, fold in horseradish. Season with 1/2 t. salt. Serve over hamettes.

Strawberry Fluff Freeze

1 c. drained, hulled fresh strawberries, crushed
1 1/4 c. sugar
1 egg white
1/8 t. salt
Little red coloring
1 c. heavy cream, whipped

Combine crushed berries, sugar and egg white and salt. Beat with electric mixer on high speed until mixture is light and stiff (about 10 minutes). Fold in heavy cream, whipped. Pour into freezing trays and freeze until firm. Serve in sherbert glasses.

Best-Ever Coffee Cake

Makes 2 -- Bake one for tonight -- freeze one for the future.

3 c. flour
3 t. baking powder
1 t. salt
1 c. shortening
1 c. sugar, granulated
2 eggs
1 c. milk
1 t. vanilla
1 1/2 c. light brown sugar
 3 T. flour
2 1/2 t. cinnamon
3/4 c. butter, melted
1 1/2 c. seedless raisins
1 1/2 c. chopped walnuts

 Grease bottoms of two 8-inch square pans. Sift flour, baking powder and salt. Cream shortening with sugar, add eggs and beat until very light and fluffy. Blend in flour mixture alternately with milk and vanilla which have been combined. Mix only until smooth. Pour 1/4 of batter in each pan, top with 1/4 of combined brown sugar, flour and cinnamon; pour on 1/4 of melted butter; then sprinkle on 1/4 of raisins and nuts. Repeat. Bake at 350 degrees 50 minutes or until done.

A Low Calorie Tomato Juice Dressing

"Good on all greens"

1/2 c. tomato juice
3 T. salad oil
2 T. lemon juice
1/2 t. dry mustard
1 t. salt
1 t. minced dressing
1 1/2 t. bottled thick meat sauce

Combine all ingredients. Beat with egg beater until well blended. Refrigerate. Makes 1 c. 25 calories per T.

April 28, 1955 Another Bravo-60 second Macaroni Casserole, Steve's Favorite Chocolate Cake, Sour Cream Fudge Frosting

Another Bravo-60 second Macaroni Casserole

1 package Bravo 60 Second Macaroni
2 T. Fluffo
1 pound ground beef
1 large onion, chopped
1/2 green pepper, chopped
1 can (8 oz) mushrooms, juice, stems and pieces
1 t. salt
1/4 t. pepper
1/4 t. oregano
1 can condensed tomato soup
1 can (6 oz.) tomato paste
1/3 c. water
1/2 pound sharp cheese, grated

Cook macaroni as directed on package. Brown beef in Fluffo, add onion, green pepper and mushrooms, cook until onion is tender. Add seasonings. Combine soup, tomato paste and water. Place a layer of macaroni in well greased 3 quart casserole, then a layer of meat, cover with sauce and half of the cheese. Repeat ending with cheese on top. Bake at 375 degrees until bubbly and brown, about 30 minutes. Serves 6.

Steve's Favorite Chocolate Cake

2/3 c. Fluffo
1 1/2 c. sugar
3 eggs
2 squares chocolate, unsweetened
2 1/4 c. cake flour
1 t. soda
1 1/4 c. buttermilk
1 t. vanilla

Cream Fluffo and sugar well, add eggs one at a time, unbeaten, and continue beating until very creamy. Add melted and cooled chocolate. Sift flour, soda and salt, add alternately to first mixture with buttermilk combined with vanilla. Mix until smooth. Pour into greased and floured 9-inch layer cake pans. Bake 350 degrees 35 minutes.

Sour Cream Fudge Frosting

2 squares chocolate unsweatened
2 c. sugar
1 c. sour cream
1 t. vanilla
1/8 t. salt

Melt chocolate, add sugar and blend well. Add cream, bringing mixture to boiling point, stirring constantly until sugar is dissolved. Boil without stirring to 230 degrees. Remove from heat, cool WITHOUT STIRRING, until lukewarm. Add vanilla and salt and beat until of spreading consistency. If frosting begins to set too soon, thin with top milk or light cream. This frosting will cover 2 nine inch layers; sides too, if you work quickly. Keps very well, a nice smooth creamy frosting.

March 3, 1955 Bravo 60 Second Macaroni with Special Sauce and Meat Balls, Custard Pie

Bravo 60 Second Macaroni with Special Sauce and Meat Balls

Meat Balls:

1 egg
1/4 c. milk
1 t. salt
1/4 c. corn meal
1 pound ground beef
2 T. shortening

Beat egg well, add milk, salt and corn meal. Combine thoroughly with been and shape into 12 balls. Brown in shortening in skillet.


Quick Sauce:

1/2 c. minced onion
1 c. chopped celery
1/4 c. chopped green pepper
2 c. spaghetti sauce
1/2 c. sliced mushrooms, cooked or uncooked
2 c. tomatoes
1 1/2 t. salt
1/8 t. pepper
1 box Bravo 60 Second Macaroni

Add all ingredients except macaroni to meat balls in skillet. Simmer over very low heat for 1 hour. 5 minutes before serving time cook macaroni according to directions on package.

Custard Pie

Prepare pastry and make an unbaked 9 inch pastry shell. Chill thoroughly.

4 eggs, slightly beaten
1/2 c. sugar
1/2 t. salt
3 c. milk, scalded
1 t. vanilla
1/4 t. nutmeg

Beat egg slightly, add sugar and salt; slowly stir in scalded milk; add vanilla. Strain mixture into pastry shell, sprinkle with nutmeg. Bake at 450 degrees 10 minutes, then 325 degrees 20 minutes or until custard is firm.

Tips to prevent soggy crust:

1. Chill crust before adding filling
2. Scald milk, this makes the custard start baking faster.
3. Bake on lower shelf of oven.
4. Start baking in hot oven to set crust, reduce temperature to finish baking.
5. Too long baking makes custard "watery." Bake just until a silver knife inserted into side of custard comes out clean. The center will still be a bit soft, it will set later on.

Tip:  For coconut custard pie follow recipe above except omit nutmeg, stir into custard 1 c. shredded moist coconut before baking. For a richer pie use part light cream for the milk.

February 8, 1955, Bravo Macaroni Squares, Cheese Sauce for Macaroni Squares, Pearl Tapioca Pudding, Meringue

Bravo Macaroni Squares

1 box Bravo 60 second macaroni
1/4 c. butter
1/4 c. flour
1 t. salt
1 1/2 c. milk
1/2 pound sliced frankfurters
3 T. butter
1/4 pound American cheese
Medium sized fresh tomatoes

Cook macaroni according to directions on package. Drain, pour into large bowl. Melt butter, add flour then milk a little at a time. Cook over medium heat until thick, stirring constantly, add salt. Pour sauce over macaroni; mix well. Saute frankfurters in butter for several minutes, add to macaroni with cheese cut into 1/4 inch cubes. Pour into wax paper lined square pan 8 x 8. Let stand at room temperature until cool and firm to touch. About 1/2 hour before serving time remove from pan, cut into 4 or 6 equal portions, place onto well greased baking sheet. Pour 1 T. of cheese sauce (below) over macaroni and place a slice of tomato over sauce, pour more sauce ove tomato. Bake at 400 degrees for 20 to 25 minutes. If not brown after 30 minutes, place under broiler for a few minutes. Wonderful for supper or luncheon. Serves 6.

Cheese Sauce for Macaroni Squares

2 T. Butter
2 T flour
1 c. milk
1/2 t. salt
1 c. cheese (American), grated

Melt butter, add flour, mix well, add milk a litter at a time and cook, stirring constantly until thick and smooth, ad salt and grated cheese. Continue to cook over low heat until cheese is melted.

Tip: Serve these squares with a green vegetable and salad. Serve extra cheese sauce separately. If sauce becomes too thick, thin it down with a little milk.

Pearl Tapioca Pudding

1/2 c. pearl tapioca
3 c. milk
1 1/2 T. butter
1 c. hot milk
2 egg yolks
1/3 c. sugar
1 T. grated lemon rind
1 1/2 GT. lemon juice
1/4 t. salt

Soak pearl tapioca in 3 c. milk for 12 hours. Cook after soaking in double boiler, stirring occasionally, until tapioca is soft. Stir in butter and hot milk. Beat egg yolks slightly, add sugar, lemon rind, juice and salt. Add these ingredients to the tapioca. Place in a greased baking dish. Bake at 325 degrees until pudding is firm, about 1 hour. Stir it once or twice. Cool slightly and if desired cover with a meringue. Bake with meringue at 300 degrees for 15 minutes.

Meringue

2 egg whites
4 T. sugar
1 t. vanilla

Beat egg whites until stiff, add sugar and continue beating until very stiff, add vanilla. Place on pudding and bake as above.